Damson Polenta Cake

This recipe is the large version of the Sloe Polenta Cakes with Sloe Gin Drizzle. Instead of whole fruit though, I’ve used a compote in this recipe to get a better flavour from the damsons. The measures below make a little more compote than you need but all the better for eating on toast or pancakes the next day at breakfast! If you want a more decadent version, try making some sugar syrup drizzle in the same way as the sloe recipe but replace the Sloe Gin with Damson Vodka.

You’ll need

For the cake

200g soft unsalted butter

200g caster sugar

200g ground almonds

100g polenta

1.5 tsp baking powder

3 large eggs

For the compote

500g fresh damsons – destoned

2 or 3 tbsp soft brown sugar

1 large cinnamon stick or 1tsp ground cinnamon

Equipment

A KitchenAid with a paddle attachment or a handheld mixer

1 greased and lined 23cm cake tin

To make THEM

First make the compote by putting all the ingredients in a saucepan and leaving to simmer for about 40 minutes. It should become thick and gloopy.

Cover and leave to cool.

Preheat the oven to 180C.

Mix the ground almonds, polenta and baking powder together and set aside.

Beat the butter and the sugar until it’s soft and fluffy. I use a Kitchenaid with a paddle attachment.

Add a third of the dry ingredients to the creamy mixture with an egg and blitz til combined.

Repeat this process with the remaining eggs and dry mix.

Fold in 4 heaped tablespoons of the compote.

Spoon into the cake tin and bake for 30-40 minutes (until golden brown on top and slightly coming away from the edges.